Expanding My Culinary Horizons

I love how this year in culinary I have expanded my horizons and cooked things using different ingredients in every food group that I had never combined before. Before I took Culinary I and II this year, I found myself always returning to the same few go-to snacks or meals when I had to prepare something for myself. In the past, I had always prepared either a simple cheese omelet, wrap, or one of a few soups from a can. After taking Culinary, I realized how quick and efficient some snacks can be while still tasting unique and delicious. For example, I really enjoyed when our groups prepared light, fluffy-yet-crispy crepes with a little jelly filling. Also, our groups prepared buttermik bisquits that, although a little more involved and time-consuming, can be made pretty spur of the moment. With these short but amazing recipes at hand, I have increased my variety of snacks and options when I am bored of the same old foods.

Speaking of stepping out of my food-comfort-zone, even at restaurants I find myself being more adventourous when ordering off the menu. One time where I tried something I was unsure of but wound up LOVING was Duck Con’fit in Fire Island. The tender, juicy dark meat with melt-in-your-mouth breadcrumb crust was so good that I could not wait to order it every time I saw it on any menu. Overall, Culinary has opened my eyes to trying new things that in the past may have sounded gross or a strange combination. You never know… this new food item may turn out to be your favorite meal of all time!
Colleen F